|Eating more highly processed foods linked to greater risk of cancer||02/21/18|
|Can you be fit and fat?||02/14/18|
|'Burning hot' tea linked to esophageal cancer||02/07/18|
|The paradox of front-of-package labeling||01/31/18|
|Prevent stomach cancer by drinking green tea||01/24/18|
|Mediterranean Diet may prevent asthma in children||01/17/18|
|A clear link between sugary drinks and weight gain||01/10/18|
|1 more reason to avoid Gestational Diabetes||01/03/18|
|All Health and Nutrition Bites|
Get the latest health and diet news - along with what you can do about it - sent to your Inbox once a week. Get Dr. Gourmet's Health and Nutrition Bites sent to you via email. Sign up now!
One of the current theories regarding heart disease is that it's at least partially caused by a chronic level of low-grade inflammation in the body. Olive oil, as part of the style of eating known as the Mediterranean Diet, is associated with a reduced risk of heart disease. This is often attributed to olive oil's high amounts of monounsaturated fatty acids.
It's not just the monounsaturated fatty acids that are the healthy component of olive oil, however: it also contains high amounts of substances called phenolic compounds, which are powerful antioxidants. Antioxidants are known to help combat that low-grade inflammation which is suspected to contribute to heart disease.
Researchers in Barcelona, Spain, noted that virgin (unrefined) olive oils contain more phenolic compounds than refined olive oils. As part of a larger study on olive oil, twenty-eight men and women participated in a comparison of the effects of virgin olive oil and refined olive oil on the measures of inflammation in the body (Euro J Clin Nutr 2008; 62:570-74).
The subjects were randomly assigned to one of two groups in what is known as a crossover study: the participants in one group were given 50 ml of virgin olive oil every day for three weeks, while the second group were given the same amount of refined olive oil. Each three-week testing period was followed by a two-week “washout” period, during which both groups consumed refined olive oil. Then the groups switched types of olive oil and the five-week testing period was repeated. All of the subjects had their blood tested for various inflammatory markers at the beginning and end of each testing period.
They found that those who were consuming virgin olive oil instead of refined olive oil had a much lower level of inflammatory markers than those who were consuming refined olive oils.
We know that olive oils are better for you than other fats, and now we know that the best olive oil seems to be virgin olive oil. I love it because of its light, fruity flavor. Drizzle it on your salad with some balsamic vinegar. Delicious!
Eat well, eat healthy, enjoy life!
Timothy S. Harlan, M.D.